|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
The food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hrs. Utensils should be clean to the sight and touch. Observed build up inside the corners of the biscuit baking sheets. CDI by removal to re-wash. Maintain sanitizer at an approved concentration. Observed a bucket of quat at 100 ppm. CDI by replacing (REPEAT). |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Clearly and legibly date mark products (TCS) stored greater than 24 hrs. Observed opened cole slaw not date marked and other food product date labels not legible. CDI by re-labeling (faded labels) and discarding (cole slaw). |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nails when working with exposed food. Observed drive thru employee with long painted artificial nails handling ice in the ice bin. Advised to use gloves when handling exposed ice. CDI by education and providing gloves. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Properly store sanitizer buckets away from food or utensils. Observed one bucket on the biscuit prep tabel with butter. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean the build up on the walk in freezer floor. |